It's that time of year to make cookies and these are requested by my husband every year. They freeze well so I can make them now and have them ready all month long. This recipe comes from my Mom. They are like eating a miniature pecan pie. Makes 24 but I doubled the batch so I can share these with friends.
INGREDIENTS:
3 ounces cream cheese
1/2 cup butter, softened
1 cup all-purpose flour
Filling:
1/2 cup packed brown sugar
1 tablespoon butter, melted
1 egg, beaten
1 teaspoon vanilla extract
dash salt
1/2 cup chopped pecans
DIRECTIONS:
1. Preheat oven to 325 degrees
2. To Make Crust: In a medium mixing bowl blend softened cream cheese and 1/2 cup butter until thoroughly combined. Add flour and mix well. Place in refrigerator to chill. (1 hour is enough)
3. Shape dough into 24-1 inch balls. Press into bottom and up sides of ungreased nonstick miniature muffin tins. Pour in filling, distributing evenly between all cups. Bake in preheated oven for 20-25 minutes.
4. In a medium mixing bowl combine brown sugar and 1 tablespoon butter. Add egg and vanilla, and blend well. Stir in pecans.
Hint: You should use nonstick miniature muffin pans for these to come out perfect.
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| I have this neat tool that I got from Pampered Chef. I dip the end in flour and push down and twist out to make dough cup. Makes this step a lot easier but you can do this by hand because they are worth the effort. |
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| Fill cups with filling almost to the top. Being careful not to get filling on the pan. If the filling gets all over the pan, the cookies won't come out easily, they'll stick to the pan. |
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| Using a non-stick pan they will pop right out. |